Facility Design Project of the Month

Foodservice Equipment and Supplies’ editors examine the workflow, efficiencies, concept expression, design, décor, and equipment and supplies packages that comprise some of the foodservice industry’s latest and greatest projects in this award-winning monthly feature.

A Retro-Renovation for the Ages in Yellowstone National Park

Nearly 4.1 million people visited Yellowstone National Park in 2018, and each day nearly 3,100 of these visitors dined at Canyon Lodge, bringing the total number of meals served from May until mid-autumn to 458,000. To please the diverse demographic that visits this national park, the menu must include everything from rotisserie chicken and vegetarian Swiss steak to customizable noodle bowls and grab-and-go flatbreads. The dining environment must also leave positive, memorable impressions unlike anything guests have seen in other parts of the vast park.

The University of Alabama Brings Action to the Front of the House

A contemporary makeover for Lakeside Dining Hall and an existing convenience store on The University of Alabama (UA) campus was long overdue. “Because of the proximity to the north campus residential communities, it is also the most convenient student service location to the greatest number of campus residents,” says Kristina Patridge, director of University Dining Service. “With dated finishes and limitations for innovation, we wanted a renovation for this facility for years.” Funding and strategic timing came together for the project’s completion in 2018.

Flexible Design a Home Run at Impact Field

Impact Field — a new ballpark in suburban Chicago and home of the Chicago Dogs, an independent minor league baseball team — brings a new dimension to the entertainment district in Rosemont, Ill. The team played its first home game at Impact Field on May 25 of last year.

Renovating for Enrollment Increase and Staff Efficiency at Edna Rowe Elementary School

Students and foodservice staff at Edna Rowe Elementary School in Dallas started the new 2018–19 school year with a renovated kitchen, servery and dining room. “The entire foodservice operation is more efficient for the staff, who prepare and serve food to more students through the new serving lines with greater ease and in less time than they did before the renovation,” says Michael Rosenberger, executive director of Food and Child Nutrition services at the Dallas Independent School District (ISD).

The Refuge Steakhouse & Bourbon Bar Features a Casual-Elegant Dining Experience

Located in a cluster of restaurants and businesses that share a courtyard, The Refuge Steakhouse & Bourbon Bar offers a casual-elegant dining experience and features wood-fired steaks, seafood and pastas. “We also feature the largest bourbon selection in North Houston and the friendliest service that you just can’t find anywhere else in town,” owner Mark Zientek says. In addition to the on-site restaurant operations, off-site catering constitutes nearly 30 percent of the restaurant’s business.

The University of Vermont’s Campus Residential and Dining Hall with a Teaching/Classroom Kitchen

Central Campus Dining Hall joins the University of Vermont’s (UVM) dining operations. This Burlington, Vt., dining operation was built as part of the new 695-bed Central Campus Residence Hall and the newly renovated Bailey/Howe Library. The university expects the building, which opened in August 2017, to receive LEED Gold certification.

New Building, Kitchen and Cafe Invigorate Harvard Kennedy School

Harvard University’s John F. Kennedy School of Government, also called the Harvard Kennedy School (HKS), embarked on a major construction project to enclose its assorted buildings and bring them into a connected network. Its foodservice facility, designed more than 40 years earlier, had long outgrown its kitchen facilities. “The mission in creating a new cafe and kitchen space was to make a more robust cafe, with a kitchen and all relevant storage immediately connected, that could support a healthy, sustainable community with growth,” says David Davidson, managing director for Harvard University Dining Services (HUDS).

Rebuilding Patient and Retail Foodservice at Shirley Ryan AbilityLab in Chicago

Featuring high-level integration of scientific research and patient care in a rehabilitation hospital, the 17-month-old Shirley Ryan AbilityLab in Chicago strives to inspire and promote healing. The $550 million, 27-story rehabilitation center comprises 1.2 million square feet, including 800,000 square feet devoted to clinical care and research.